Indian curried chickpeas (channa dal) recipe

Recipe for indian curried chickpeas (channa dal) in our easy ethnic recipes collection.

Recipe ingredients

• 1 1/2 cups chickpeas, washed and drained (*)
• 5 cups water
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper, optional
• 3 tablespoons butter or margarine
• 1 teaspoon cumin seeds
• 1 medium onion, chopped
• 1 clove garlic, chopped
• 1 tablespoon grated fresh ginger
• 1 teaspoon garam masala, optional
• 2 tablespoons chopped fresh coriander leaves

(*) For speedier preparation, purchase canned, rather than dried, chickpeas at the supermarket. Using two 14 ounces cans of presoaked chickpeas eliminates the first step and reduces the cooking time in the second and fourth steps by half.

How to make indian curried chickpeas (channa dal)

• Put chickpeas in a bowl, examine for inedible objects. Add enough cold water to cover and soak overnight.
• To cook, drain chickpeas. Place chickpeas, 5 cups water, turmeric, cumin, coriander, and cayenne in a heavy saucepan and bring to a boil over medium-high heat. Reduce heat to low, cover pan, and simmer for about 1 hour.
• In a large saucepan, melt butter over medium heat. Add cumin seeds and cook for 1 minute. Add the onion, garlic, and ginger and cook for about 5 minutes, stirring frequently, or until onion turns golden brown.
• Add chickpeas and cooking liquid to onion mixture. Turn heat to high and bring to a boil, stirring constantly. Cover pan, reduce heat to low, and simmer 30 minutes, or until chickpeas are tender but not mushy.
• Add garam masala and mix well.
• Place chickpeas in a serving dish and sprinkle with chopped coriander leaves.

Soaking time: overnight
Preparation time: 10 minutes
Cooking time: 90 minutes
Serves 6 to 8

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